Fall flavors in a muffin! Packed with pumpkin, warming spices, and a center of tangy cream cheese, these muffins are made with healthy ingredients so you can enjoy the flavors of the season guilt-free without sacrificing flavor!
This Pumpkin Cream Cheese Muffin recipe came as a result of a client request for pumpkin baked goods that are low in sugar. While that is a tall order, I broke down ingredients that typically cause blood sugar to spike and replaced them with slower-digesting ingredients. In general, if you add protein and fiber, you slow digestion thus slowing the blood sugar response in the body. These Pumpkin Cream Cheese Muffins are not sugar-free, nor do I recommend these for diabetics, however if you're looking for a healthier version of bakery muffins, this is it!
First, let's look at sugar itself. White, refined sugar is a low-FODMAP option for those of us with digestion issues, because it is 50% glucose and 50% fructose. Sweeteners that are more than 50% fructose are high-FODMAP. This doesn't mean much for blood-sugar reaction, though. White sugar is still highly refined and processed, so in this recipe, I option for coconut sugar. Coconut sugar is less processed; being dehydrated sap from the coconut palms. It still includes some minerals and nutrients, that white sugar is lacking. Glucose response in the blood of coconut sugar has been shown in some studies to be lower than that of other sugar sources. Coconut sugar is only low-FODMAP in 1 teaspoon or less and contains Fructans at higher amounts.
White flour: also highly refined, white and unbleached flour also creates a blood sugar spike. So, I've replaced flour in my recipe with half almond meal, to add protein and fiber, and a slower-digesting "flour", along with oat flour, for a heart-healthy alternative grain to wheat. As such, these muffins are also gluten-free!
Pumpkin itself is full of great nutrition. Native to North America, Its orange color signifies it has beta carotene in it, vitamin A, which contributes to eye and skin health. It is antioxidant-rich, which helps prevent many diseases. High in potassium and vitamin C, it may boost immunity. It's low in fat, and high in fiber, which supports cholesterol and heart health.
Cream cheese: instead of creating a sugar-laden frosting or glaze, I went for straight plant-based cream cheese. The result is muffin flavors resembling cheesecake more than cupcake, yet without sacrificing the soft, tender and light crumb of a muffin. No complaints here! I'm in love with Kite Hill products because they use almonds as the basis for most of their vegan dairy replacements. Try Kite Hill plain cream cheese in these.
If you make this vegan, gluten-free recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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